Heartwarming Shared Lunch
Delightful and easy-to-prepare heartwarming lunch ideas designed for sharing with friends and family, featuring quinoa, seasonal vegetables, and chickpeas.
Ingrédients
Main Ingredients
- 2 cups quinoa, rinsed and drained
- 4 cups vegetable broth Use gluten-free if necessary
- 1 pound mixed seasonal vegetables (zucchini, bell peppers, carrots, etc.) Chop into bite-sized pieces
- 1 cup cherry tomatoes, halved Adds freshness
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced For creaminess
- 4 tablespoons olive oil Divided for cooking and dressing
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley, cilantro, basil)
Instructions
Preparation
- Start by washing and chopping your seasonal vegetables into bite-sized pieces.
- In a large pot, bring the vegetable broth to a boil and add the rinsed quinoa. Reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed.
Cooking
- Preheat your oven to 400°F (200°C). Toss the chopped vegetables in 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes.
- Once the vegetables are roasted, add the chickpeas to the baking sheet and return to the oven for an additional 10 minutes.
Combining Ingredients
- In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Drizzle with the remaining olive oil, and toss gently.
- Add the halved cherry tomatoes and diced avocado gently into the mixture.
- Taste and adjust seasoning as needed with salt, pepper, or lemon juice.
- Transfer the mixture to a large serving platter and garnish with fresh herbs.
Notes
Store leftovers in airtight containers in the fridge for up to 3-4 days. For reheating, add a splash of water or broth and microwave until heated through.